Lindseys Chicken Enchiladas

• 1 pound Spicy Shredded Chicken (see Recipe Box For Recipe)
• 1 can (15 Oz. Can) Black Beans
• 1 can (10 Oz. Can) Rotel Tomatoes (undrained)
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1 whole Medium Yellow Onion, Chopped
• 1 can 7 Oz Can Diced Green Chiles
• 1 whole Lime, Juiced
• 1 Tablespoon Taco Seasoning (or To Taste)
• 4 cans Enchilada Sauce (12 Oz Each), I Used 2 Hot And 2 Mild
• 2 cups Your Favorite Salsa
• 12 whole Large Flour Tortillas
• 3 cups Shredded Monterey Jack Cheese
• Optional Garnish: Sour Cream, Black Olives, Lettuce

1. Combine the cooked meat, beans, tomatoes, chopped bell pepper, chopped onion, and green chiles in a large pan over medium heat.
2. Add lime juice, and if necessary, add taco seasoning to taste.
3. Stir until heated through.
4. Preheat oven to 350 degrees (F).
5. Combine all cans of enchilada sauce and salsa in a large bowl.
6. Cover the bottom of 3 8x8 baking dishes with one cup of sauce mixture (each).
7. Spoon the meat/bean mixture into tortillas and roll, placing them seam-side down in the baking dish.
8. One 8x8 dish held 4 filled tortillas of the size I used.
9. Repeat until all dishes are filled.
10. Top each pan with one cup of enchilada sauce; finish each pan with one cup of shredded cheese.
11. Bake at 350 degrees until cheese is melted and bubbly, and enchiladas are heated through.
12. Top with sour cream, black olives and lettuce.
13. Enjoy!

chicken, black beans, tomatoes, red bell pepper, yellow onion, green chiles, enchilada sauce, favorite salsa, flour tortillas, shredded monterey jack cheese, sour cream

Taken from tastykitchen.com/recipes/main-courses/lindseye28099s-chicken-enchiladas/ (may not work)